Method:
For the Espelette Cream:
Whip the cream to soft peaks and season with Espelette, salt, and pepper. Reserve in the fridge until assembly.

For the Smoked Rougie Foie Gras:
Cold smoke the foie gras for 15 minutes then season with salt, pepper, and brandy. Vacuum seal, and cook sous-vide at 80°C until the core reaches 60°C. Chill in ice water, cut into 1/3-inch-pieces, and lay out on parchment paper until ready to use.

For the Liason and Millefeuille:
Caramelize the eel in some of the eel sauce under the salamander. Mix the remaining eel sauce with veal stock and reduce until sauce consistency. Season with truffle oil and reserve with a pastry brush for assembling the Millefeuille. Line a terrine mold with parchment paper and place the trimmed foie gras on the bottom of the mold. Lightly brush the eel and the foie gras, season well with black pepper, and place the eel on top. Brush with the sauce again, season with black pepper, and place another layer of foie gras. Repeat the process and finish with a layer of eel. Place a sheet of parchment paper on top of the terrine and press over night in the fridge. The following day, unmold the terrine and slice into 8 portions.

To Assemble:
Sprinkle brown sugar on the top of each slice and caramelize the portions one by one. Spoon a small amount of Espelette Cream on the plate, place the Millefeuille beside it, and garnish with chives.